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Old 05-20-2019, 09:41 AM
Dan B Dan B is offline
Join Date: Dec 2016
Location: Calagary
Posts: 96
Default Rosewater Strawberry Skillet Cake

Enjoyed this absolutely delicious cake last night... served right from the pan. (In our case we used vanilla and yogurt as substitutes)

• 16-18 large strawberries, hulled and halved
• 1 cup white all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup unsalted butter + extra to grease your cast iron skillet + 1 tablespoon melted butter to brush over strawberries and batter
• 1 cup grams granulated sugar
• 1 cup full fat sour cream + more, for serving a few dollops with the cake (substitute with full-fat Greek yogurt)
• 1 egg
• 1 tablespoon rosewater (substitute with 1 teaspoon of vanilla essence)
• Confectioner’s sugar, for dusting

1. Pre-heat oven to 350F.
2. Generously butter your cast iron skillet (we used a No 7 Griswold, 10”)
3. Place flour, baking powder and salt in a bowl and whisk together.
4. Place butter and sugar in a separate bowl (if using a hand mixer) or in a standmixer and cream on medium speed, till light and fluffy.
5. Add sour cream, egg, rosewater and continue to mix till the batter appears creamy.
6. Turn the mixer speed to low and add dry ingredients – flour, salt and baking powder, in batches. Scrape down the sides. Do not over mix.
7. The batter will be thick. Transfer into skillet and smooth the top with an offset spatula. Arrange strawberries, cut side down, in a circular pattern on top.
8. Brush strawberries and batter with melted butter.
9. Place in oven for 40 minutes, or until a toothpick inserted into the cake comes out clean, and the cake starts to pull in from the sides of the skillet.
10. When cake (and skillet) has cooled, dust generously with confectioner’s sugar and serve slices directly from the skillet. Enjoy with sour cream on the side.
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